Japanese Curry

Our japanese curry recipes :

Chickpea and vegetable vegan dry curry

Here is a vegan japanese curry recipe. 

◆Ingredients（4 servings）

・ 80g Rice-flour curry roux

・1 Onion　

・1 Tomato　

・2 Bell pepper　   

・1 Carrot　　

・1 pack Shimeji mushroom　

・200g Boiled chickpeas　

・1 clove Garlic　

・A little Ginger　

・2 tbsp Vegetable oil

・A little Salt　　　　　　　    　　　　　　　　　　　　　　　　  

How to make :                                                

1. Chop each vegetable.

2. Heat the oil in a frying pan, add the garlic and ginger, and once they are coated with oil, add all the vegetables except the chickpeas, and a pinch of salt.

3. When the vegetables are cooked, add the chickpeas and rice-flour curry roux and cook until the roux is well mixed with the other ingredients.

*　Meat-based keema curry can be made by replacing chickpeas with minced meat of your choice (chicken, pork, beef, mix of ground pork/beef, etc.).

Curry udon using noodles and curry roux both made with rice-flour

◆Ingredients（1 serving）

・1 bag（120ｇ） Rice noodles（medium thick

・30ｇ Rice flour curry roux

・30ｇ Pork　

・50ｇ Sliced onion　

・20ｇ Carrot strips　

・1 teaspoon of concentrated mentsuyu　

・A little Green onion　　　　　

・1/2 Boiled egg　　　　　　　　　　　　　 　　　　　　　　　　　　　　　　  　　 

How to make                                                     

1. Prepare the meat and vegetables of your choice, remove the rice noodles from the bag and gently untangle them.

2. Boil 350 ml water in a saucepan, add the rice noodles, meat and vegetables, and when the water temperature drops, add 30 g of curry roux.

3. Mix to dissolve the roux, simmer for 3-5 minutes until desired consistency is reached and finish by adding 1 teaspoon of concentrated mentsuyu.

4. Serve in a bowl with your choice of toppings.

*This recipe uses our "Inaho rice noodles (medium thick)", which do not require pre-boiling.

Can also be made by replacing rice noodles by regular udon or soba noodles.